15 West Indian Recipes You'll Want Tonight

Bhel Puri

Crispy puffed rice creates a pleasant crunch in this traditional West Indian potato recipe, while green chilies add just the right amount of heat.

Ingredients

Puffed Rice (1 carton of Rice Krispies may be used)

1 packet Bhel mix or Sev

2 cups Mashed boiled potatoes (mashed coarsely and then salted)

1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)

3 Tbsp Freshly roasted and ground cumin to taste

Green chilies 1-2 Tbsp

Freshly ground black pepper to taste

Tamarind to taste

Jaggery (or Brown Sugar) a pinch

1 cup Chopped onions

Directions

1. First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too.Roast the cumin and grind it.

2. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually.

3. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to.)

4. The sauce should be of a consistency slightly thinner than maple syrup.

5. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl.

6. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it.

7. Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste).Mix the ingredients on the plate and eat.

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Categories: Food & Drink, Health, MommyNoire